Description
Steam-gelatinized rice undergoes repeated compression to create dense, elastic textures.
Technical
Starch gelatinization (60-80°C) followed by mechanical disruption of amylose/amylopectin networks through pounding, creating a protein-starch matrix with aligned polymer chains.
Culinary Significance
Fundamental technique for creating versatile rice cake textures ranging from chewy tteokbokki bases to delicate injeolmi coatings.
Science
Primary Reaction
Starch retrogradation
Parameters
Temperature
85°C optimal
60°C to 100°C range
Time
45 minutes
30 minutes – 2 hours
Equipment
Seokjeolgi (granite mortar)Jeolgu (wooden mallet)Siru (traditional steamer)